Baked Fish with Pesto and Olive Tapenade

Like most of us at the end of a tiring day I simply want to zip in and out of the kitchen and instantly have something fabulous to eat. Although regular weeknight dinners in our home are usually an Indian vegetarian affair, there are times when we just need a good change. I was keen to attempt a baked fish recipe inspired from a restaurant I ate at recently that baked a fillet of Dory with some Mediterranean herbs. I had some home-made pesto in the freezer so decided to use that along with some marinated kalamata olives to flavour the fish. Basil Pesto+ Olives = a combination that can NEVER fail. Feel free to use store bought basil pesto if you do not have access to fresh basil to make your own at home. You can season the pesto- olive mixture with some red chili flakes - I left those out as Keya would be eating this too.

This is only the second recipe I am posting in the new easy-to-download format. Do let me know how it's working for you! :) Bon appetit!

(Click on image for a larger view)

Brinda's Bengali Style Mustard Prawns

My dear Brinda,
I owe you the biggest apology. I have made this recipe a gazillion times after the first time I had this at that lunch party you hosted oh-so-many Sundays ago and it is only now that I am getting around to posting it.
I'm sad that you are moving back home to India, but thrilled because you can now mail me cartons of Kasundi :) So, this one is dedicated to you my friend. Burrrrp!

OK, given the delayed-ness of this post, I will give you guys quick description about this gorgeous Bengali style prawn curry made with mustard oil, fresh coconut and green chiles.
The star ingredient of this curry however, is the humble "Kasundi" - a tangy, pungent mustard sauce made with fresh mustard, vinegar and chiles and a host of other stuff that we don't need to worry about because we buy this ready-made in a bottle.
For folks in Singapore, Kasundi is sold at Mustafa centre (big surprise! right? LOL). For folks in Pune, I stocked up on my supply at Dorabjees during a recent trip back home, and for those in Delhi, make your way to the nearest Bengali market.
For those in other locations, please beg (or threaten) your Bengali friends for some or ask where you can get your hands on this... its worth the effort. Trust me!
Brinda, like the true blue Bengali she is, makes this using ONLY fresh prawns, but when I'm craving this, I've  taken the easier route and used frozen ones.

I've recently learnt an interesting trick to cheating and making frozen prawns taste as good as fresh ones -- marinate thawed prawns in plain salt for abt 10 mins. Then rinse. The salt helps 'plump' up the frozen prawns and lends them that fresh seawater flavour ;) Hooray for short cuts!
OH and BTW, this whole thing comes together in less than 15 mins from start to finish because its a microwave recipe, which makes cleaning up a breeze!

Ingredients: (Serves 2)
- 15-20 large frozen Prawns, thawed & de-veined
- 2-3 cloves of Garlic, crushed
- 2 tbsp Mustard Oil
- 1/2 cup Kasundi sauce
- 1 green Chile (2 if you like it spicy!)
- 3/4 cup fresh grated Coconut
- 1 small Tomato, finely chopped
- Salt, as per preferance

Method:
1.)  In a microwave safe bowl, whisk the mustard oil and crushed garlic together. Tip the cleaned prawns in and toss gently to ensure each prawn is coated in the marinade. Set aside.

2.)  While the prawns marinate, blend the Kasundi sauce and green chile in a food processor till the chile is nicely minced. Scrape down the sides of the bowl and add the grated coconut. Pulse till the whole mixture comes together nicely.

3.)  Pour the mustard-chile-coconut paste over the marinated prawns. Add the chopped tomato and mix well. Season with salt.

This curry isn't very runny, so if you like it on the thinner side like Vineet and I do, then add a few tablespoons of water to the mix.

4.)  Now, cover the bowl allowing a little gap for the steam to escape and microwave on high for 5 minutes.
Uncover, gently mix and microwave for another 5 minutes...and... Done!

Enjoy this with some steamed rice. YUM!  

Sukha Chicken - A Vineet Special !

Yes! I know... it's been forever since I posted anything ( 5 weeks to be precise!)... but in my defence.... my maid disappeared overnight!
She was there one day... helping clean the house, chop the veggies and take care of inhuman piles of ironing... and gone the next! 
Little do most people truly understand the role a good maid plays in the life of a woman.... and if you're Indian, married and have grown to depend on the one person who is actually more useful than your husband around the house on weekends ... you're world gets literally turned upside down when they're gone....

So anyway, now that things have finally gotten under control... Vineet cooks and I clean... (hehe... )... on the weekends that is. His stints in the kitchen are becoming more successful with every passing weekend, and one of Vineets recent master pieces... and believe me I'm not exaggerating when I say 'master piece'.... has been an out-out desi chicken... marinated in spiced yoghurt and stir fried with sliced onions, curry leaves and green chillies... alongside some steamed rice and dal.... its pure perfection! :)

Ingredients: For marinade (For 2 delicious portions)
- 300 g Boneless Chicken breasts
- 3-4 tbsp plain Yoghurt
- 1-1/2 tsp Ginger-garlic paste (fresh!!)
- 1 tsp Red chili powder
- 1/2 tsp Turmeric powder
- 1/2 tsp freshly cracked Black pepper
- 1 tsp Garam masala
- 1 tsp Coriander powder
- Salt, to taste

For the stir fry:
- 2 tbsp Olive (or vegetable) Oil
- 1 large onion, finely sliced
- 1 tsp Cumin seeds
- 1 dried Red chili
- 1 green chili, slit
- 5-6 Curry leaves
- 1 small bunch Coriander, chopped
- Lime wedges

Method:
1.) Wash and pat dry the chicken breasts. Cut into bite sized pieces and place in a bowl.

2.) Whisk the yoghurt  along with the rest of the marinade ingredients. Pour over the chicken. This marinade is very thick, so dont worry if it seems sticky-ish when mixed with the chicken. Cover and set aside for atleast an hour... two hours is ideal.

3.) Heat the oil in a non-stick pan. Add the cumin seeds, dried red chili and curry leaves. Stir fry for a few seconds. Add the marinated chicken pieces. Stir to mix and cover till almost cooked - about 12-15 minutes.

4.) Uncover the pan and add the sliced onions and slit green chili. Stir fry with the chicken for a minute or two till the onions are cooked through.

5.) Garnish with the chopped coriander and squirt a wedge of lime. Serve immediately along with some plain steamed rice and dal, or with roti's and raita. Yum! :)

Fred's Couscous Salad

Although I love it,Vineet isn't the biggest fan of Couscous. So when I tried this salad that Fred, a friend from work, made for a potluck birthday party recently, I knew it was going to be something that would convert my Couscous-shy husband... reason being, it had all of his other favourites, olives, feta and sundried tomatoes :)

Couscous is made from Semolina (rava/ sooji) that is used widely in middle-eatern cuisine. It is soaked in hot water till it swells and becomes fluffy. Eaten as a side, much like rice or pasta, along with curried meat or vegetables, it has a soft grainy texture that readily absorbs flavoursand is yummy when used in Salads.

Couscous is among the healthiest of grain-based products. It has more fiber, vitamins and protein  than pasta and rice and has is excellent for a low-cal diet.See this link for more detailed health benefits of Couscous.

Ingredients:
- 200 g / or 1 cup Couscous
- 1-1/2 cups HOT water (not boiling)
- 4-5 tbsp Balsamic vinegar
- 5-6 tbsp Extra-virgin Olive oil
- 1 cup french Beans, chopped into 1-1/2" long pieces
- 1 cup Kalamata olives, pitted & sliced
- 3/4 cup Feta cheese, crumbled into biggish chunks
- 8-10 strips of Sundried tomatoes in oil, chopped
- 1/2 cup chopped fresh Parsley

Method:
1.) Place the Couscous in a bowl. Mix the Balsamic vinegar and Olive oil with the hot  water and pour over the couscous. Give it a quick stir and cover with a lid tightly. Set aside for 7-10 mins. The Couscous absorbs the liquid and fluffs up.

2.) While the couscous cooks, bring a pot of water to a boil. Add the green beans to the boiling water and cook for about 2 mins. Remove the beans from the hot water and immediately transfer them into a bowl of chilled / iced water, to prevent them from over cooking.

3.) Fluff the couscous with a fork and ensure there is no water remaining. Add the beans, olives and sundried tomatoes and toss gently. Tumble in the Feta and chopped Parsley and toss again. Cover and chill in the refrigerator for about 10-15 mins.

Drizzle a little more Balsamic and adjust salt levels as per your preference.

Eat up!

Roasted ONCATOCA Soup

If I told you what "OnCaToCa" was in the beginning of this post... you will most certainly laugh at my (in)ability to come up with creative names...
But I do want you to know about this soup, is that its downright yummers!! And if made with fresh OnCaToCa, it guarantees 100% soup satisfaction :)

Ok, I'm going to kill the suspense right here... it was the shortest name I came up with for Roasted veggie soup I made... with roasted Onions, Carrots, Tomatoes and Capsicum :P  hence the name OnCaToCa... so no, its not some mysterious exotic ingredient that I discovered :)

We enjoyed this soup along side a lovely Couscous salad, the recipe for which comes from Fred, a friend from work who brought this for a potluck party a couple of weeks ago. You will find the recipe for the couscous in the "salad" section of the blog.

Ingredients:
- 3 medium Tomatoes, cut into larg chunks
- 1 red/ yellow Capsicum, deseeded
- 1 large/ or 2 small Onions, peeled
- 1 medium Carrot, peeled
- 1 tsp dried Thyme

- 6-7 leaves, fresh Basil, chopped
- 1/2 cup Vegetable stock
- 3-4 tbsp extra virgin Olive oil
- Salt, Pepper, to taste

Method:
1.) Preheat the oven to 180 deg C. Line a baking pan with aluminum foil. Set aside.

2.) Chop the Onions, Carrots and capsicum into largish chunks, more or less of the same size, to ensure that they cook in the same time frame. Arrange the chopped veggies onto the baking pan. Drizzle with Olive oil. Season with salt and pepper. Roast the veggies in the hot oven for about 20-25 mins, or till they're cooked and slightly charred in parts.

3.) While the first batch of veggies roast, cut the tomatoes into chunks. Season with salt, pepper and thyme. Roast the tomatoes after drizzling them with the olive oil (about 40 mins)
The reason I roasted the tomatoes and the rest of the veggies separately, is that tomatoes have a lot more water, and therefore moisture, before they cook and get slightly charred. This time period is too long for comparatively drier veggies and they will overcook and burn if roasted with the tomatoes.

4.) In a saucepan, bring a cup of water to a simmer and dissolve the stock cube in it. While the water simmers, transfer the roasted vegatables and tomatoes to a blender along with the basil leaves and puree till nice and smooth. Add a little water if it gets too thick.

5.) Pour the roasted vegetable puree into the sauce pan with the water and mix well. Bring to a boil. Adjust seasoning (salt / pepper / thyme) and switch off heat. Let the soup rest for about 5 minutes.

Although this soup is vegetarian, I have also made this with fresh prawns... just season the prawns with salt and pepper & saute a tablespoon of olive oil. To make this more seafood-y puree some of the prawns along with the vegetables in the blender. Add the remaining to the simmering soup right before you switch off the heat. Yum!


Garnish with additional fresh basil leaves and Enjoy with a nice salad or toasted bread. This makes for a delicious, filling and supremely healthy weeknight dinner. Eat up! 

Sabudana Khichdi

When you're normally used to cooking for 2, no matter matter how much you enjoy cooking, it seems like a chore to do it for myself. At the best time it is the best time to treat yourself to the stuff that you love but your significant other might not miss if not made for a long time :) Today's posts are about the things that I treated myself to in the past week while Vineet was away on a work-trip to India.
Sabudana khichdi is a childhood favorite of mine, and I realised I had'nt eaten it in really long time...So, I made a big bowl and enjoyed it with my dear pal Seema, who came over to spend Sunday afternoon with me.

The only prep you will need to do in advance is to soak the Sabudana (sago) a couple of hours before you plan to cook it.
Calculate 1-1/2 cups of un-soaked Sabudana (sago) to feed two persons a hearty breakfast, or 2 cups if you want to make a meal out of it.

Ingredients:
- 1-1/2 cups Sabudana (raw)
- 2-1/2 cups Water
- 1 cup Roasted Peanuts (coarsely powdered)
- 1 medium Potato, cut into small cubes
- 2 tbsp Olive oil (or ghee)
- 2 tsp Cumin seeds
- 2-3 green Chillies, chopped into 1" pieces
- Salt & Sugar, to taste
- Red Chilli powder, to taste
- Coriander & lemon wedges, to garnish

Method:


1.) Measure out and put the Sabudana (sago) in a sieve. Hold under running water. Transfer the rinsed Sabudana into a large bowl. Pour 2-1/2 cups of water over it and cover and set aside for the next couple of hours till it absorbs the water and puffs up. Toss the puffed Sabudana gently with your fingers. Sprinkle the roasted peanut powder, salt, sugar & red chilli powder. Toss gently to mix well.

2.) Heat the ghee/ oil in a thick-bottomed kadhai/wok. Add the cumin seeds. When they begin to sputter, add the chopped green chillies and fry. Add the cubed potato and saute till they're golden brown and cooked.

3.) Lower the heat and add the Sabudana-peanut mixture to the tempering. Stir to coat the Sabudana in the tempering. Cover and allow mixture to cook over a gentle heat. Switch off the heat and keep covered to let the steam work its magic.

4.) Serve garnished with Coriander and lemon wedges. Is also delicious when eaten along with some chilled plain yoghurt. Eat up!

Spinach-Grape-Pecan Salad

Made this for dinner last night, since I wanted something crisp and light at the end of a rather hot day.
I had come across a recipe a while ago, that used - Arugula leaves, Pecans and Pomegranate in a salad - that I wanted to try... But, I dint want something as peppery as Arugula... so I decided to use Baby Spinach. Then I couldn't find any Pomegranate, so I thought, why not Grapes? and luckily, I did find the Pecans ... but before I knew it , I  had substituted all of the ingredients from the original recipe, and ended up doing my own thing :) The result was a fresh, light , crisp Salad that is perfect with grilled / barbecued chicken / lamb, or even just on its own!

Ingredients:
- 3 fists-full, Baby Spinach leaves,
- 1-1/2 cups Black or Red seedless Grapes, halved
- 1 cup Pecans, roasted & roughly chopped
- 1/4 cup Feta Cheese, crumbled
- 1/2 cup fresh Mozzarella balls in water
- 1/4 cup Extra-virgin Olive oil
- 5-6 tbsp Balsamic Vinegar
- 1 tsp Lemon zest, freshly grated
- 1 tsp Salt


Method:
1.) Wash the baby Spinach leaves in chilled water and drain.

2.) Toast the Pecans (nuts similar to Walnuts) on a non-stick pan or in the oven. Allow them to cool down and give them a rough chop. Add to the Spinach leaves.

3.) Remove the mozzarella balls from their water and drain. Cut into chunks ( Fresh Mozarella is a soft milky cheese... a lot like fresh Paneer) and add to the salad bowl along with the crumbled Feta cheese and Grapes.

4.) Whisk together the Olive oil, Balsamic vinegar, Salt & lemon zest to form the dressing. Pour over the salad and toss gently to mix. Eat immediately or cover and chill in the refrigerator till its time to serve.

Prawn Coriander Quick Curry

This super-quick Prawn curry needs all of 5 minutes to grind the spice paste and needs about 10 minutes to cook. The fresh Coriander and Coconut milk give this curry a lovely pale green colour...If you have prawns stashed in your freezer as I usually do, then the rest of the ingredients for the curry hardly need any planning in advance!

Ingredients for Curry:
- 20-25 medium Prawns (frozen)            
- 1 small tetrapak Coconut milk (225 ml)
- 1/4 cup Tamarind water

For Spice Paste:
- 5-6 Dry red chillies
- 1 tsp black Peppercorns
- 1 tsp Cumin seeds
- 1/4 tsp Turmeric
- 1" piece of Ginger
- 4-5 cloves Garlic
- 1 medium bunch Coriander leaves

Method:
1.) De-frost the prawns under running water and set aside to drain.

2.) Put all the ingredients for the Spice paste in a mixer-grinder along with 1/4 cup of water. Grind to a fine paste.

3.) Heat a non-stick pan. Transfer the spice paste into the pan. Add the coconut milk and stir gently. Allow the gravy to simmer for a few minutes. Add the prawns followed by the tamarind water.

4.) Add salt, as per taste and simmer gently till the prawns are cooked through...about 5-7 minutes.

Enjoy along with piping hot steamed rice.

Herb-Roasted Tomato & Basil Soup

Its Tuesday. Saturday is THREE whole days away. Work has been slightly busy since I have a presentation coming up at the end of this week, and I wanted to keep dinner as simple as possible, and in sync with our on-going resolution to eat healthy (excuse the chocolate mousse, but we have our weak moments!)
Soups are the easiest and healthiest route to a filling, delicious dinner for Vineet and me. The large batch of tomatoes stashed in the fridge (that were beginning to go soft!), made our decision much easier. This is a slight twist on a traditional tomato soup. Its loaded with the goodness of carrots, celery and (ofcourse!) tomatoes with the fresh basil giving it a beautiful peppery flavour. Enjoy!

This recipe is quantified to make 4 medium or 3 large bowls of Soup.

Ingredients:
- 5 nos. medium Tomatoes
- 2-3 cloves Garlic,sliced
- 1 large Onion, diced
- 1/2 cup Celery, diced
- 1/2 cup Carrots, diced
- 10-12 fresh Basil leaves, chopped
- 1 -1/2 tbsp Extra-virgin Olive oil
- 1-1/2 tbsp Olive oil (to sautee veggies)
- 1 tbsp Dried Thyme
- Cracked Black pepper &
- Salt to taste


Method:
1.) Pre-heat the oven to 180 deg C. Take 4 of the tomatoes. Cut into quarters. Lay out onto a baking tray. Drizzle the extra-virgin olive oil over the tomato. Dust the tomato wedges with the dried thyme. Roast in the oven for about 40 mins.

2.) Meanwhile, Heat the Olive oil in a saucepan. Saute the chopped Garlic and Onions till soft. Add the Celery and carrots and saute. Cover the pan with a lid and let the veggies "sweat" and cook in their own steam.

3.) Chop the 5th tomato into chunks. Discard seeds. Chop the basil leaves. Add the chopped tomato and basil leaves to the saucepan and replace the lid. Cover and cook till the carrots are soft enough to mash with the back of a spoon. Switch off the heat.

4.) Dissolve the soup cube in 1/2 a cup of hot water. Transfer the Sauteed veggies to a blender. Puree on pulse mode. Add the dissolved soup cube & water, and the roasted tomato wedges. Add a little more water (another 1/2 cup) and blend till the soup is thick and smooth.

5.) Transfer the blended soup back into the saucepan. Drizzle an additional 1 tbsp of extra-virgin olive oil on top if you like (i do!). Pour the milk into the soup and bring to a full boil.

6.) Garnish with a sprig of basil leaves and enjoy with some toasted bread! :)

Tandoori Chicken

Ahh! Tandoori chicken.... we made this at home for the first time ever last night...and i'm still dreamy eyed... Spicy, juicy and deliciously scorched in parts, this is probably the yummiest version of cooking chicken the healthy way.

Ingredients:
- 700 g Chicken, mixed parts like thighs, drumsticks and breast pieces
- 2 tbsp Salt
- 1 large Lime
- 1 cups strained/ hung Yoghurt
- 2 tbsp Ginger-Garlic paste
- 4 tbsp Everest Tandoori chicken masala
- 1 tbsp red Chilli powder
- 2 tbsp Butter (melted)


Method:
1.) Wash and clean the chicken. Trim any skin or visible fat with a pair of sharp scissors. Rub the chicken pieces with the salt and lime juice and set aside in a bowl for 15 mins.

2.) Strain the yoghurt using a thin cotton fabric to remove most of its water content (about 30-40 mins). Whisk together the hung yoghurt, ginger-garlic paste, tandoori chicken masala, chilli powder and a little salt. Pour over the salt & lime rubbed chicken pieces.
Cover and marinate for atleast 2 hours or preferably overnight in the refrigerator.

3.) Remove the marinated chicken from the refrigerator and allow it to come to room temperature. Meanwhile, preheat the 'grill' on your oven. Shake off the excess marinade from the chicken and set it on a wire-rack. Drizzle some of the melted butter over the chicken and grill till its nicely browned (about 12-15 mins each side)

4.) Once cooked, allow the chicken to rest for a few minutes. A few rings of sliced Onions, a big squirt of lime juice, and Eat up!


If you cant find the Tandoori chicken masala, you can make some of your own. You need:
3 tbsp ground Cumin + 2 tbsp ground Coriander + 5-6 ground Cloves +1 tsp ground Cinnamon + 1 tsp Turmeric powder + 1 tsp red Chilli powder.

Pasta Salad with Tomatoes & Olivada with Yoghurt marinated Grilled Salmon

Weekends are god's way of showing us that he loves us...It gives us the extra time to do stuff that we put off on the other 5 days of the week - like spring cleaning, doing laundry, catching up on sleep, and....guiltily updating your cooking blog that is 2 weeks overdue :(
For a while now I've been trying to experiment with Salads that are more "main course". I came across some very interesting Pasta salad recipes on Epicurious.com, and these seemed to be a perfect choice for main-course salad meals. This Pasta Salad with peppers, tomato and Green Olivada, is all vegetarian, and we enjoyed this served with a grilled fillet of Salmon. Needless to say, it was a very satisfying meal, and a nice break from our usual weeknight dinner :)

PASTA SALAD WITH PEPPERS, CHERRY TOMATOES AND GREEN OLIVADA

Ingredients for Olivada:
1 large clove Garlic, peeled

1/2 cup pitted Green Olives, roughly chopped
1/2 cup pitted Kalamata Olives, roughly chopped,
2 tbsp Capers, drained
1 tbsp Red wine Vinegar
1 tbsp Dijon mustard
1/2 tsp Red chilli flakes
1/4 cup Extra-virgin Olive oil

Ingredients for Salad:
1 cup Whole-wheat pasta ( I used Fusilli)
1 cup Cherry tomatoes, halved
1/2 cup fresh Mozzarella balls
2 tbsp fresh Oregano / or Basil, chopped
1 Red bell pepper (capsicum), finely sliced


Method for Olivada:
1.) Mince the garlic clove in a food processor. Add the Olives, capers, and all other ingredients except the Olive oil.
2.) Process on 'pulse' mode till chunky. Add the olive oil little by little and puree the mixture into a thick-ish paste-like consistency. Set aside.

Method for Salad:
1.) Cook the pasta in salted boiling water till its cooked, but not too soft and still has some 'bite'. Drain the hot water and pour chilled / iced water over the cooked pasta to keep it from cooking with any residual heat. Let it drain and transfer to a large mixing bowl.
2.) Drizzle the pasta with some extra virgin Olive oil and season with freshly cracked pepper and gently toss to coat.
3.) Add the halved cherry tomatoes, sliced bell peppers (capsicum) and mozzarella balls.
4.) Add the Olive paste (Olivada) and toss to coat the pasta and vegetables. Best served chilled.

YOGHURT MARINATED GRILLED SALMON FILLET

Ingredients:

350 g x 2 nos, Salmon fillets

1 cup Yoghurt (slighly sour)

1-1/2 tbsp Cumin powder

1/2 tsp Turmeric powder

1 tsp Red chilli powder

1 tsp Ginger-garlic paste

1 wedge of lime

Salt, to taste

Method:

1.) Mix the yoghurt with the rest of the spices and other ingredients. 

2.) Rinse the fillets under running water and pat dry. Make 1/2" deep slits in the flesh of the fish. 

3.) Rub the marinade all over the fillet and allow it to marinate for atleast 2 hours or preferably overnight.

4.) Heat the grill. Shake of excess marinade from the fillet and grill under high heat till nicely browned to your liking... I like the meat to be slightly scorched in parts... yum! Allow the fish to rest for a few minutes. Squirt some lime juice and Eat up! 

Wine spiked Spinach & Mushroom Pasta

Earlier this week, I made this for dinner at the end of a busy day. I say this to reinforce that for something that was so delicious & healthy, it was ridiculously easy. I used a packet of mixed mushrooms (white button, brown mushrooms & portobello) but even plain white button mushrooms will be just as delicious.
I made this using whole Wheat pasta, since I wanted to make this as healthy as possible. For those of you who are curious about the specific health benefits of using whole wheat pasta over refined flour pasta, see the following link : http://www.channel4.com/entertainment/tv/microsites/Y/yawye/pasta.html

The Cream cheese is an optional ingredient, but it added incredible flavor and gave the sauce a lovely twang & texture. If you want to avoid it or cant find any, you could try using some hung yoghurt instead, and definitely let me know how it turned out!

Ingredients:
- 2 cups whole Wheat Penne pasta, or any other Pasta of your choice
- 1 bunch Spinach, rinsed & leaves roughly chopped
- 8-10 Mixed mushrooms, sliced
- 1-2 tbsp Olive oil
- 2 Cloves garlic, finely sliced
- 2 tbsp All-purpose flour (maida)
- 2 tbsp Cream cheese
- 1/2 cup White wine
- Salt & Pepper, to taste

Method:

1.) Bring a pot of water to boil. Drizzle in some olive oil and add a couple of teaspoons os Salt. Cook the Pasta according to packet instructions.
2.) Heat the oil in a non-stick pan and saute the garlic till fragrant. Sprinkle the flour and stir steadily to cook the flour for a few seconds. Keep on low flame to keep it from browning.
3.) Slosh the wine into the pan and stir till the mixture begins to bubble and thicken. Add the mushrooms and allow them to cook in the wine.
4.) Stir in the Cream cheese followed by the roughly chopped Spinach. While the spinach wilts and cooks, season the sauce with Salt & freshly cracked black Pepper.
5.) Drain the cooked pasta and add it to the Sauce. Toss gently to ensure its evenly coated.
Serve up with some grated Parmesan cheese and toasted bread.

Goan Prawn Curry

After spending a rather enjoyable and relaxing Sunday evening at the beach, we woke up this morning in the mood for some serious home-made comfort food. Yet again, I turned to a recipe that has been in the family for 4 generations now. This version of Goan prawn curry belongs to my great-grandmother, and remains one of my favorites even today. It is unparalleled in level of ease, and has turned out absolutely perfect every time that I've made it.

Ingredients:
- 15-20 medium sized Prawns (i used frozen)
- 1 large Onion, chopped
- 1 tbsp Vegetable oil 
- 1 tbsp Cumin seeds (jeera)
- 2 tbsp Coriander seeds (coriander)
- 2 Dry red Chillies
- 1 tsp Black peppercorns
- 1 tbsp Tamarind paste
- 200 ml / 1 small tetra pack Coconut milk

Method:
1.) Thaw the frozen prawns under running water. Drain and set aside.
2.) Heat the oil in a non-stick pan. Add the Cumin seeds, Coriander seeds and Peppercorns. Allow these to sizzle for a few seconds. Add the dried red chillies.
3.) Add the chopped Onion to the spices and sautee till the Onion is nicely browned. Switch off the heat. Transfer the Onions and spices into a Mixer/food processor. Add a few tablespoons of water and pulse till smooth and thick.
4.) Pour the pureed Onions and spices back into the pan. Add the Coconut milk and allow it to simmer for a few minutes by stirring occasionally. Dissolve the tamarind paste in a little water and add to the simmering gravy.
5.) Add the prawns to the gravy and bring to a full boil. The prawns will take just about 2-3 mins to cook. Switch  off the heat. Enjoy with some freshly made, piping hot steamed white rice. Yum! :)

Mushroom Mania!

Yet again, Saturday has rolled around 5 days too late... I'm tired of this nasty habit it has! Well anyway, as always, I like to welcome the weekend with something special... its my way of celebrating two days of much needed R&R at the end of the week. So here go this weekend's specials! A mushroom gravy I concocted by throwing together a few whole spices and some onions, and Baked eggs with tomato, that are perfect with some grilled bread and butter! Bon appetit!!

Ingredients:
1 pkt. White button mushrooms - cut into halves depending on how big/small they are
2 medium Onions - thinly sliced
1 large Tomato - chopped
1 medium Potato - cut into 1/2" cubes and par-boiled
1 tbsp Ginger-Garlic paste - preferably fresh
1 tsp Turmeric powder
1 tbsp Cumin powder (jeera)
1 tbsp Coriander powder (dhania)
1 tsp Red Chilli powder
1 tbsp Black peppercorns- coarsely ground
Whole Spices:
1-1/2" stick Cinnamon + 2 Black Cardamoms + 4-5 Cloves + 1/2 tsp Black peppercorns (whole) + 1 tsp Fennel seeds (saunf) + 1 Bay leaf (tej patta)

Method:
1.  In a small bowl, measure out and set aside all the 'whole' spices. Heat oil, and all add whole spices except the bay leaf. Saute the spices till they're fragrant and start to sizzle and pop. Add the bay leaf and stir for a few seconds before adding the chopped onions and the ginger-garlic paste.

2. Fry the onions till they're nicely browned, stirring occasionally. Add the chopped tomatoes and cover the pan with a lid. Allow the tomatoes to cook in their own juices for a few minutes. Add the potatoes, Turmeric powder and Red chilli powder and cover again for another 2-3 minutes.

3.  Add the chopped mushrooms. Add the remaining powdered spices - the Cumin powder, Coriander powder and coarsely ground peppercorns. Add 1/2 a cup of water and cover and simmer for about 5 minutes till the mushrooms are cooked. Garnish with chopped coriander right before you serve.

4.  Eaten best with fresh rotis, and sliced onions witha squirt of lime, but tastes equally stellar with plain steamed basmati rice.

5. Burrrp! .......umm.... Ooops!

Baked Eggs with Tomatoes

This receipe makes for a light dinner for two. Serve it up with some toasted bread with or without a blob of butter. Its best made with cherry tomatoes as they keep their shape and don't wilt  into paste while cooking like ordinary tomatoes do, and also they look so pretty on the plate :)

Ingredients:

1-1/2 tbsp Olive oil
2 medium Onions - finely chopped
1 Red Chilli - fresh, deeseeded and finely chopped
1 Garlic clove - sliced
1 Small bunch Coriander - chopped
500 g Cherry tomatoes - cut into halves
1 tsp Sugar
4 Eggs

Method:
1.  Heat The Oil in a frying pan. Add the chopped Onions, red chillies and garlic and cook for a few minutes until soft.
2.  Add the cherry tomatoes, sugar and part of the chopped coriander and let the mixture bubble away for a few minutes until the sauce is thick.
3.  Using the back of a wooden spoon, make 4 dips in the thick sauce. Crack an Egg into each. Cover with a lid and cook on low heat for about 6-8 minutes till the eggs are done to your liking. Garnish with Coriander and serve!

For a slightly more indulgent version of the same receipe...
Preheat the Oven to 180 deg. C. Once the sauce has thickened as per Step-2, transfer it into a oven-safe baking dish. Make the dips in the sauce and crack the eggs into them as per Step-3. Sprinkle a generous quantity of grated cheese (cheddar, since most of us have that in the fridge anyway) and bake till the Eggs are cooked and the cheese begins to bubble and brown.
Allow it to rest for a few minutes in the oven. Garnish with the chopped coriander and gobble it up! :)

Cinnamon rubbed Salmon with Couscous & Harissa Yoghurt

This past week has been a teeny-tiny bit stressful at work. Come Sunday, and I was in a mood to treat us to some good lunch, at the same time I din't exactly feel like spending half my morning in the kitchen (Yes, I'm up on Sunday mornings, so that I get a chance to experience "doing nothing"!). I usually pick up 'Good Food' (Asian edition) published by BBC to read on the train to work from time to time. I was flipping through it this morning when I came across this receipe that seemed healthy, and super quick that I'd been meaning to try for a while, and so, I did :)
I stepped out to pick up the ingredients that I was going to need, but couldn't find any Harissa paste, so I used Jamie Oliver's recipe and whipped up a jar of my own :-).
Also, friends in India, don't get worried when you read Greek yogurt, I'm aware that it isn't easily available in India yet. Greek yogurt is a Creamy thick, yogurt, that is not as tangy/tart as regular yogurt - Use a bowl of fresh homemade or shop-bought Dahi hang it in a clean muslin cloth to drain most of the water out till you get a creamy, thick yogurt. This isn't the exactly reciepe to make 'Greek yogurt', but it will do, and most definitely save you a couple of hundred rupees :)
Personally, I  loved the flavour of the cinnamon and honey against the natural saltiness of the salmon, and the home-made harissa and greek yoghurt gave it the necessary tang and spice. If you like grilled Salmon, i recommend you try this, tonight! :)

Ingredients:
125 g Couscous
2 tbsp Raisins
1 small bunch Coriander
1/2 tsp Cinnamon powder
150 ml Vegetable stock ( 1/2 cube dissolved in 150 ml of hot water)
1 tbsp Honey
1 tbsp Olive oil
2 salmon fillets ( about 300g each)
2 tbsp Harissa paste
1/3 cup Greek Yogurt
Salt + Cracked pepper for final seasoning if you like!

Method:
1.  Rinse the Salmon fillets under running water for a few seconds. Lay them into a baking tray lined with aluminum foil (the foil makes liefe easier, since you dont have to struggle with cleaning the baking tray afterwards).  Miix together the Honey, Olive oil and Cinnamon powder. Rub this mixture gently all over the fish and grill in a preheated oven @ 180 deg C, for about 12-15 mins, till the fish is nicely browned and cooked through.

2.  In a heatproof bowl, mix the Couscous, raisins and some of the chopped coriander. Pour the hot vegetable stock over it and cover with a lid and let it stand for about 6-8 mins, till the couscous soaks up all the liquid and fluffs up.

3.  Swirl together the Harissa paste and yogurt and chill for a couple of minutes in the refrigerator.

4.  Fluff the couscous, and divide onto 2 plates in a pile. Lay the piece of grilled salmon across it. Put a dollop of the Harissa yogurt on top, garnish with the remaining chopped coriander. Crack some of the black peppercorns and sprinkle some table salt (if you like) and EAT UP! :)

HOME MADE HARISSA SAUCE

Harissa is a Tunisian hot chilli sauce commonly eaten in North Africa whose main ingredients are Piri piri chili peppers, serrano pepper or other hot chillis and olive oil. It is a standard ingredient of north African cuisine but is not also commonly used in Moroccan cuisine. I had a tough time finding Harissa this morning, so I figured that I'd try and give it a shot and make it myself. Needles to say, I surprised myself with how easy it was! 100% credit to Jamie Oliver for the super-easy receipe!

 

 Ingredients:
1 tbsp Cumin seeds (Jeera)
1 tbsp Coriander seeds (Dhania)
1 tbsp Carom seeds (Ajwain)
3 large Garlic cloves (chopped)
1 small Red Capsicum (roughly chopped)
3 fresh Red Chillies ( roughly chopped)
1 bunch fresh Coriander (roughly chopped)
1/2 tsp Salt
3-4 tbsp Olive Oil




Method:
1. Dry roast the Cumin, Coriander and Carom seeds. Roughly grind using a mortar-pestle. Set aside.
2. In a mixer, blend the red capsicum, chillies, coriander, garlic and the dried powdered spices along with the Olive oil.
3. Pour into a airtight bottle (preferably glass) and pour some olive oil on top. This layer of oil will help keep moisture out of the paste, and help it keep longer.
4. Cover and store in the fridge.

For those of you who are wondering, when else you will get a chance to use this harissa paste, especially if this is the first time your trying it out, mix it into the yogurt and simply use it as a dip with nachos :) Its yummy, don't waste it! :)

Palak Chicken Curry

Just got back from work a little while ago. I had a bunch of fresh Spinach that I was wondering how to put to use when Vineet suggested we make Palak Chicken Curry... So while he stepped out to go pick up some chicken from the shopping complex next door, I got the rest of the prep done...and in about 25 minutes, dinner was served! Apologies for the quality of the photograph...but I really was in a hurry to eat ;) !

Ingredients:
450g Boneless chicken
2 medium Onions
2 medium Tomatoes
1 medium bunch Spinach
2 large cloves Garlic
1/2" piece Ginger
1 green Chilli
Whole Spices:
1 Black Cardomom + 3-4 Cloves + 3-4 Black peppercorns + 1/2 Bayleaf + 1/2 tsp Saunf (fennel/ aniseed)
Powdered Spices:
1/2 tsp Turmeric powder + 1/2 tsp Red Chilli powder + 1-1/2 tsp Kitchen King Masala + 1/2 Mutton masala or Garam masala, whatever you have at hand.

Method:
1.  Puree the Onions, Ginger and garlic till chunky. Heat oil in a pressure cooker, and sautee the whole spices till fragrant. Add the pureed onion-ginger-garlic mixture. Fry on a medium-high flame till light brown.

2.  Meanwhile, wash the Spinach leaves and put them into a microwave safe bowl with a little water. Cover with a lid and cook for about 2-3 minutes till the leaves are wilted and cooked. Open lid and allow the boiled spinach leaves to cool for a few minutes.

3. Puree tomatoes and add along with the slit green chilli to the browned onions in the cooker. Cook for a few minutes, and add the dry spice powders and cook for another minute. While the tomato puree cooks, puree the boiled spinach leaves till nice and smooth.

4.  Cut the chicken into curry-sized pieces, and add to the onion-tomato gravy. Stir gently, to coat the chicken nicely in the masala. Cook for a couple of minutes till the chicken pieces are formed. Add the pureed spinach leaves along with 1/2 cup of water, and Salt.

5.  Pressure cook for 2 whistles. Allow pressure to drop. Open cook for a few minutes if you wish to thicken the gravy.

We enjoyed this with fresh warm Rotis and Boondi raita along with some chopped onions spiked with a squirt of lime juice. Yum! :)

Fodni-cha Varan (Tadke waali Daal )

'Dal tadka' is one of the most common preparations in our households. Each family has its own way of making this and its surprising how combining identical ingredients in one's own style can make this humble preparation so unique! This version of Dal-tadka conceived by my grandmother is best had with Dahi-Chawal... Yes, stop cringing... Dal and Dahi may not be a combination you would normally think of, but don't judge before you try it :) And if not, make this along side any regular sabzi and dig in with warm chapatis or steamed rice. Bon appetit!

Ingredients:
1 cup Arhar daal (cooked)
2 tbsp Oil
1-1/2 tsp Rai (Mustard seeds)
2 Garlic cloves (mashed)
1/2 tsp Turmeric powder

1 tbsp Red Chilli powder + a little extra if you like it spicy!
1 cup water
Salt (as per taste)
Coriander leaves, chopped

Method:
1.)  Pressure cook the Daal with water in a 1:2 proportion, so that it is cooked but not runny.
2.)  Heat the oil in a thick bottomed vessel. Add the mustard seeds. When the mustard seeds start sputtering, add the turmeric powder and garlic (mashed using a mortal-pestle).
3.)  Keep a cup full of water ready. Once the garlic begins to turn golden brown, add the Red chilli powder and stir the contents to keep the chilli powder from burning. Immediately add the water to the 'tadka'.
4.)  Bring the water to a simmer. Add the cooked daal and salt and mix well. Add a little more water to adjust the consistency of the Daal to your liking. Garnish with coriander, and Eat!

Once again, I seriously recommend you try it with Dahi-Chawal. If you like it, this will most likely become a favorite on your list of comfort foods... or there's always the Chapati's and Steamed rice :)

Imli-Aloo ki Sabzi

For today's posts, I'm going to skip the usual jibber-jabber and get right to the point :) The list of ingredients is a little exhaustive, but it really is stuff that most Indian kitchens always have in stock!

Ingredients:
12-15 baby potatoes(steamed & peeled & halved)
3 tbsp Oil
1 pinch Asafoetida (Heeng)
2 tsp Jeera (Cumin Seeds)
1/4 tsp Methi Seeds (Fenugreek)
3/4 tsp Saunf (Fennel Seeds)
4-5 Dry Red Chillies
1-1/2 tbsp Imli paste (Tamarind) dissolved in 1/4 cup hot water
1-1/2 tsp Red Chilli powder
2 to 3 tsp Garam Masala
3/4 tsp Chaat Masala
1/2 tsp Mint powder/ fresh mint leaves
4 tbsp Coriander leaves (chopped)
Salt - as per taste

Method:
1.) Heat the oil in a thick bottomed kadhai. When hot, add the Hing, Jeera & Methi seeds. When the jeera & methi seeds start sputtering, add the Saunf & Dry red chillies. Fry for a few seconds and add the Tamarind water to the spices. Allow the tamarind water to simmer for just about a minute.
2.)  Add the steamed(cooked) , peeled and halved baby potatoes and stir gently to avoid mashing.
3.) Add the Red chilli powder, Garam masala, Chaat masala & Mint powder. Add the salt and mix gently to ensure that all the spices are mixed well and coat all the potatoes nicely.
4.) Add the chopped green coriander and serve with warm fresh Chapatis!

Matar Nimona - Food for the 'Benarasi' Soul

Sunday mornings are usually when I go stock up on Veggies and other groceries for the upcoming week. This past Sunday, I decided to sleep in, and therefore ended up skipping my weekly ritual , and I knew I'd have to invent meals from what I already had around the house, till I squeezed in a quick shopping trip in the middle of the week.
My husband is a big fan of a very simple Green-peas based preparation, called "Nimona", so when I realized that we were out of veggies on Wednesday, I pulled out the frozen peas stashed in the freezer (although this gravy tastes a 100 times better with fresh green peas!) and dinner was ready in exactly - 10 minutes!

Ingredients:
1-1/2 cups Green peas (frozen, fresh are even better!)
1 medium Potato (peeled & cubed)
1 large Tomato (cut into big cubes)
1 or 2 Green chillies (depending on how much spice you like)
2 cloves Garlic- peeled
2 tbsp Oil
2 tsp Cumin seeds (jeera)
1 tsp Turmeric powder
1-1/2 tsp Garam Masala
Salt (as per taste)


Method:
1.)  In a mixer, roughly puree half the amount of Green peas, Tomato, Garlic & Green chillies till chunky.
2.)  Heat the oil in a pressure cooker. Sautee the Cumin seeds till fragrant. Add the turmeric powder and sautee the potato cubes till they are golden brown and slightly soft - not cooked through.
3.)  Add the Peas-tomato pureed mix and stir and open cook for a minute or so. Add the remaining green peas (non-pureed ones) and the Garam masala.
4.)  Close the lid of the pressure cooker and cook for upto 2 whistles (max!). Switch off heat.


Enjoy this Matar-nimona with Steamed rice. Sliced raw onions (with a pinch of salt and a squirt of lime juice) are an excellent accompaniment. This no-frills-no-fuss meal, is perfect for a weeknight, when your back home, don't feel like struggling with dinner (yes, it happens to the best of us!) but don't feel like eating out either. Everyone wins! :) Happy eating!